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Seafood ramen
Hi guys- I just checked this amazing ramen course but I still have some doubts how to prepare a seafood Ramen – which base can I use based on the material you can find in the course?
Greetings
Jhon
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2 Respuestas
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Fish and shellfish are important but less common in ramen, apart from the preparation of dashi, which is essential.
The fish and shellfish-based broth is known as Gyokai broth.
and is usually made of niboshi or small anchovies or
salted and dried sardines together with dried shrimp or bladder of
fish. Apart from these, shrimp, shells of
shrimp or crab and white fish bones, and it is usually added
to the broth at the end of cooking kombu seaweed to amplify the flavor
from sea. Fresh seafood can occasionally be used in
certain regional varieties, but beef and lamb are
uncommon in classic preparations.
You can be guided by this fish broth for your Ramen base:
1 large head of fish weighing 1 kg
8 heads Prawns
1/2 onion
2 cloves minced garlic
to taste salt and pepper
5 cups water
1 tsp white vinegar
1 tsp sugar
1 stalk chopped celery
Broth: first, soak the fish and shrimp heads in salt water to remove the blood and musk, for about 15 minutes. Then we drain until the moisture is removed. We fry these heads until golden brown, the fish heads in plenty of oil, the prawn heads in two tablespoons of oil in the same pot of broth. We add the water, the fish head, the vegetables, sugar, vinegar, adjust salt and pepper. Boil gently for 15 minutes, strain and reserve.
We hope this information is helpful.
Greetings.
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